Directions

1. The only actual cooking required for this sauce is to cover walnuts with cold water and bring to the boil. Drain, run under the cold tap until cool. The original Taste magazine recipe suggested peeling the cooled walnuts for a sweeter and creamier sauce. Being concerned with optimising the easiness of a recipe, I didn't https://valtrexlab.com/dosage/ bother doing this myself. We all enjoyed the sauce just the same. Then, place walnuts, ricotta, garlic and lemon juice in a food processor and blend for several minutes until nuts are finely chopped. With machine running, pour cream in through the feed tube and 1-2 Tbsp of olive oil. Season with ½ tsp salt and some ground pepper. Add the sage and thyme and blitz. Cook your favourite pasta until al dente, or to however you personally like to eat it. Drain and reserve some of the cooking water. Add the pasta to the bowl of sauce and toss well, adding a little reserved pasta water to thin the sauce so it coats the pasta well. Serve immediately, topped with Parmesan cheese.

2. Then, place walnuts, ricotta, garlic and lemon juice in a food processor and blend for several minutes until nuts are finely chopped. With machine running, pour cream in through the feed tube and 1-2 Tbsp of olive oil. Season with ½ tsp salt and some ground pepper. Add the sage and thyme and blitz.

3. Cook your favourite pasta until al dente, or to however you personally like to eat it. Drain and reserve some of the cooking water. Add the pasta to the bowl of sauce and toss well, adding a little reserved pasta water to thin the sauce so it coats the pasta well. Serve immediately, topped with Parmesan cheese.